MESA'S BBQ

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (128F - Hot Holding); mashed plantains (125F - Hot Holding); on steam table at front counter, as per operator less than 1 hour. Operator proceeded to reheat. **Corrective Action Taken**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork on shelves at walk in cooler.

High Priority

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled with food debris shelves at "pork" walk in cooler.

Basic

Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining on hand wash sink next to fryer at kitchen area.

Basic

Stored food not covered.

Basic - Stored food not covered. Observed multiple cooked pork trays not covered at walk in cooler/freezer.

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed plantains (frozen) next to fryer at kitchen area, operator moved to walk in cooler.

Basic

Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at walk in cooler / freezer.

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths throughout kitchen.

Basic

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or. No quaternary test strips available.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or. No quaternary test strips available.

Intermediate

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lamb and pork in standing unit at kitchen area prepared onsite and held more than 24 hours not properly date marked. Operator dated. **Corrected On-Site**

Intermediate

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 129° at front counter. Operator discarded. **Corrective Action Taken**

Basic

Spray bottle containing toxic substance not labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreases spray bottle not identified with common name at storage area.

Intermediate

In-use wet wiping cloth/towel used under cutting board.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, operator removed. **Corrected On-Site**

Basic